Check out my review of The Foodie Physician’s Natural Pregnancy Cookbook!
Dear Mom and Dad,
Guess what?!
JUST KIDDING!
No, I’m not trying to tell you anything dramatic—only that this cookbook is fantastic, even if you’re not pregnant.
When Sonali at The Foodie Physician invited me to share her new cookbook, I said yes right away. Why? A few reasons:
- Have you seen her blog? The doctor knows how to cook.
- I was in medical school and love that physicians are embracing the food-as-medicine approach.
- I’m obsessed with cookbooks, so of course I wanted to share a recipe that isn’t mine.
Someone recently asked whether all the recipes on my blog are mine. Until now, they mostly were. But when a colleague releases a thoughtful, well-written, evidence-based cookbook, it’s worth sharing her work.
The first chapters of Sonali’s Natural Pregnancy Cookbook explain what to eat, how to eat, and why certain choices matter during pregnancy. If you’re not pregnant you can skip this section and come back to it later, but if you are expecting or trying to conceive, this part is essential. Sonali answers many food-related questions people have about pregnancy, such as:
Can I eat fish? What about canned tuna? What about sushi?
Can I drink alcohol?
Can I drink coffee?
Pick up a copy of the book to get clear, science-based answers.
As someone interested in maternal and prenatal nutrition, I appreciate that Sonali uses research-backed guidance to cover the practical concerns of pregnancy nutrition. The cookbook also includes more than 125 pregnancy-friendly recipes that anyone can enjoy. The recipes are simple, easy to follow, and each one explains why it supports good health.
Between the dietitian, the blogger, and the amateur chef in me, this book gets my full endorsement.
Proof? Try the Salmon Oreganata.
Sonali originally shared this recipe on her blog, and it’s included in the book because it’s that good. I made it recently and enjoyed leftovers for days.
My photos were not the best—the day was cloudy—but the dish was delicious and a great way to get omega-3s.
Let’s cook…
- ½ cup whole wheat panko breadcrumbs
- 1 clove garlic, minced
- 1 ½ tablespoons chopped parsley
- ¾ teaspoon dried oregano
- Zest of 1 lemon
- Salt and pepper
- 1 tablespoon olive oil
- 4 salmon fillets (4–6 ounces each)
- Lemon wedges for serving
- Preheat oven to 400°F (200°C).
- In a bowl, combine breadcrumbs, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt, and olive oil.
- Place salmon fillets on a greased baking sheet or in an oven-safe skillet. Season with salt and pepper, then spoon the breadcrumb mixture evenly over the tops.
- Bake 10–12 minutes, or until salmon is cooked through. Squeeze fresh lemon over the fish before serving.
Congratulations, Sonali—your book is beautiful and practical. Whether you’re expecting or simply enjoy wholesome, flavorful food, this cookbook is a thoughtful resource full of nourishing recipes.
Happy weekend 🙂
XO